Ingredients
- 50 gr. of raw cashew nuts
- 100 gr. of tempeh
- 50 ml. of water
- 2 cs of white miso
- 2 cc of lemon juice
- 1 cc of garlic powder
Preparation
- Soak the cashew nuts for 30 minutes.
- Drain the cashew nuts and grind them with the rest of the ingredients until we have a homogeneous paste.
- Put a sheet of paper on a plane oven and place a metal ring 8 cm in diameter on top. Fill the ring with the cheese paste.
- Bake for 25 minutes at 180º.
- Let cool and unmold. To unmold it, we can pass the blade of a knife along the edge, or we can press the mold a little to detach it from the cheese, then gently hold the cheese and move the ring upwards until it is completely removed.
